Cranberry Scones with White Chocolate Chips

(from 8 reviews)
Cranberry Scones

Back when we were in the US, we used to buy raspberry white chocolate chip scones in Giant. I can still remember the taste even after 3 years. These were tiny little flaky scones with the right amount of sweetness. It was my mom's favorite too. So when she asked me if we could get it here (Canada) I went searching and couldn't find any. That's when I started looking for a good scone recipe.

I found a chocolate chip scone recipe with dried cherries here and decided to use the same because it looked pretty simple. I used dried cranberries and milk chocolate chips. This was my first attempt making/baking scones, so I found it a bit difficult to shape them perfect. Other than that I didn't have any problem following the recipe. The scones came out very good. Although it didn't taste like the ones we used to buy, we all unanimously agreed that this was a very good scone recipe. These scones too were flaky and the subtle aroma of the butter in the background made it even more delicious.


Cranberry Scone Recipe

Prep TimeCook TimeMakes
15 Mins20 Mins8 Scones
Cranberry Scones with White Chocolate Chips
5.0 from 8 reviews
Are you in the mood for tender, flaky, buttery scones? Don’t run to Starbucks. Using this scone recipe, you can bake these at home in no time.
  • 2 cups All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 and 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Butter, Cold and Cut Into Pieces
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Dried Cranberries
  • 1 teaspoon Vanilla Extract
  • 2/3 - 3/4 cup Buttermilk
  1. Place the oven rack in the middle. Preheat oven for 15 minutes at 400F/200C. Line a baking sheet with parchment paper.
  2. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Cut the butter into small pieces and blend it together with the flour. Use a pastry blender or two forks to mix in the butter. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times. Stir in the chocolate chips and dried craberries.
  4. Add the vanilla extract to the flour mix. Then add the buttermilk as needed, until the dough comes together. Be careful not to over-mix. I used the entire 3/4th cup of buttermilk.
  5. Transfer the dough to a floured surface and knead lightly a couple of times.
  6. Flatten the dough into a 7 inch round circle and about 1 and 1/2 inches in thickness.
  7. Cut this circle in half and then cut each circle into 4 triangles.
  8. Place the scones on the prepared baking sheet and brush the tops of the scones with little milk.
  9. Bake for about 15 to 20 minutes, until golden brown or when a toothpick inserted in the middle of the scone comes out clean. Mine was done in about 16 minutes. I did the toothpick test and it came out clean but the scones did not turn golden brown as shown in the picture of the original recipe.
My Notes:
  1. Enjoy these scones when it is still warm for the best experience. It’s crispy around the edges and flaky in the middle.
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  1. I have converted my scone recipe that I used pre gluten free days and as long as your gf mix has Xanthan gum in it, it will work out. Also measure your flour by weight. A cup of gluten free flour weighs 140 grams. You may have to play a little as far as liquid to flour ratio to get the right consistency

  2. Can these be made with gluten free flour? I’m curious if anyone has tried and if the recipe would be essentially the same but with the GF flour?

    • I haven’t tried it. But I’m assuming that if gluten free baking mix with xanathan gum is used you can replace it with the all-purpose flour and the scones will turn out alright.

  3. My daughter has egg allergy so I am always looking for new recipes to try. This scone recipe is delicious and so easy to make. It has become a family favourite that I bake every week so my kids can pack them in lunches. We also love the pumpkin scone recipe and the chocolate cake. Can’t wait to try lots more of your recipes. Thanks so much for all your great recipes.

  4. Was told by a friend about your site and recipes. My wife is allergic to a lot of foods but eggs are on the top of the list. I gave these a shot and have made about 16 batches so far. I take them to church, work and around the neighborhood. Now I just double the ingredients. My wife loves these scones. Many thanks!

    • Here we go into 2016 and I have made countless amounts of this recipe!! I have altered it in many ways and have never had a failed batch. Great site with great recipes! Tonight, the cranberry/white chocolate and a side batch of cinnamon/white chocolate. Can’t wait for a cup of Earl Gray tea and a couple of these!

  5. Just tried this recipe and loved it! The scones were not as dry as i thought they’d be which i was happy about. I also didn’t use any fruit, instead i used semi sweet and bittersweet chocolate chips. They worked great, would recommend to anyone. Thank you for a great recipe, will be making again!

  6. Just tried this recipe and loved it! πŸ™‚ The scones were not as dry as i thought they’d be which i was happy about. I also didn’t use any fruit, instead i used semi sweet and bittersweet chocolate chips. They worked great, would recommend to anyone. Thank you for a great recipe, will be making again!

  7. Hi,

    I love all your recipes so far! Can any of the steps be made ahead and then baked before serving? I have a bridal shower and won’t have time that morning to make them from scratch.


    • I have frozen cookie dough but not a scone dough. But you can try it. Do everything ahead including cutting them into pieces, place it on a cookie sheet and cover it with plastic wrap and freeze it. After a couple of hours store the frozen scone pieces in zip lock bags and bake them when you need it. Add 3-5 minutes extra time while baking since it’s frozen.

  8. I want to make these and I am allergic to egg yolk, but I want to use orange zest and an orange glaze. I don’t know how, but I will try πŸ™‚

    • Just add the zest of one orange to the flour. For the glaze, mix some orange juice with cofectioner’s sugar and you are good to go.

  9. I’m munching on one as I type. Thank you, Madhu! These are perfect, flaky bits of heaven. Definitely my go-to scone recipe from now on πŸ™‚

  10. Yummy! So flaky and delicious when warm. My only complaint was that I wished a batch made more. It didn’t last more than 15 minutes between my sister and me.

  11. Hey Madhu
    It looks good
    One question though : can i make it 50% AP flour and 50% Wheat flour….woudlt hat taste awful ?


    – Rupa

  12. These scones look absolutely amazing! And I can’t believe you didn’t need eggs to bake them! These are perfect for the allergic!


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